Locally grown asparagus is back on the shelves in Western Australia, if only for too short a season. I have to make the best of it!
Along with dipping spears in runny eggs and cooking them on the barbecue this is another favourite of mine. Less so for the middle son who hates asparagus with a passion! So, I liquidise this soup for him and wave the bag of frozen peas around to avoid questions!
For the adults, I like to leave the the soup as is, the vibrancy of the greens is gorgeous!
30mls olive oil
2 leeks, white part only, quartered lengthwise, cut into 1 cm chunks and washed
2 bunches fresh asparagus, around 400g, stalks cut into 1cm chunks, tops intact
400g frozen baby peas
1.8litres chicken or vegetable stock
salt and pepper
Heat the oil in a large pan, add the leaks and soften over a medium heat for 10 minutes.
Add the stock and bring up to a simmer, add the peas and asparagus stalks, bring back up to simmer and cook for 3 minutes.
Ladle into warmed bowls and sprinkle over the asparagus tips.